Rhubarb Custard Pie (or crustless!) one pie crust, your choice;
Cream 6 T.
1+ cup sugar (can mix brown and white)
Stir in 3 beaten eggs
blend in 1/2 t. vanilla, cinnamon, nutmeg, and/or lemon zest to taste.
Add 4 cups chopped rhubarb, and pour mixture into unbaked pie shell (or buttered dish).
Bake for 45 minutes, and wait for the custard to set. Cool.
Refrigerate until ready to serve.